Blancmange

Ingredients

• 150 g sweet almonds (plus 3 bitter almonds)
• 150 g powdered sugar
• 20 g isinglass (leaf gelatin)
• 1/2 glass cream (or top milk)
• 1 1/2 glass water
• 2 tbsp orange-flower water

Instructions

1. Soak the isinglass in a glass of water until softened, then discard the water and rinse.
2. Peel and pound the almonds very fine, moistening with a little water; dilute with the measured water and press through a strong loose cloth to extract almond milk.
3. In a saucepan combine the almond milk, cream, sugar, isinglass and orange-flower water; stir and boil a few minutes.
4. Cool slightly, then pour into a mold set in cold water or ice to set.
5. Unmold by wrapping the mold in a cloth dipped in boiling water.